Chocolate Layered Fridge Cake Bites

What childhood treat comes to mind as an ultimate classic? Maybe Rice Krispie cakes, or cornflake nests? How about a rocky road or a chocolate fridge cake. Well if this is the case then this recipe is all of that, plus more, IN ONE. Ultra sweet, chocolatey and indulgent. These little bites will definitely hit that sweet spot!


Base layer:

  • 120g mixed cereal, (I used Natures Path maple sunrise and bran flakes)

  • 30g mini, vegan marshmallows

  • 25g pistachio nuts, chopped

  • 40g dried cranberries

  • 100g Natures Charm Chocolate Fudge Sauce

  • 60g coconut oil, melted

Cookie layer:

  • 3tbsp (25g) coconut flour

  • 1tbsp (20g) vanilla protein powder

  • 100g smooth, peanut butter

  • 80g Natures Charm Caramel Coconut Sauce

  • 1tbp plant based milk

  • Pinch of salt

Chocolate topping:

  • 125g dairy free chocolate, melted (I used Bourneville)


  1. For the cereal base, mix all ingredients into a bowl. Transfer to a square cake tin lined with parchment paper and refrigerate until set (approx 1h).

  2. Meanwhile, make the raw cookie dough by combining all ingredients into a food processor to form a thick dough Spread/press evenly over the first layer and return to the fridge whilst melting the chocolate.

  3. Slowly melt chocolate in a microwave or over a pan of boiling water until melted. Pour evenly over the cookie layer and set in the fridge for a further 1h

  4. Slice into 12 equal slices and store in an airtight container in the fridge for up to 10 days.

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